12 Oz. Beef Tenderloin Steak Recipe

Bring steak to room temperature

Remove the 12 oz beef tenderloin from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Press seasoning into the meat.

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon high-heat oil and swirl to coat. Place the steak in the skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium, add 1 tablespoon butter, the crushed garlic cloves, and 2 thyme sprigs. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes. For medium-rare aim for an internal temperature of 125–128°F (about 4–6 minutes total sear time depending on thickness). Adjust to desired doneness: rare 120–125°F, medium 135°F. Remove steak to a cutting board and tent loosely with foil; rest 6–8 minutes before slicing.

Preheat oven to 400°F (200°C) or use a sauté pan if serving immediately. If roasting: halve or quarter the small potatoes so pieces are roughly 1–1.5". Toss potatoes with 1 tablespoon olive oil, 1 tsp kosher salt and 1/2 tsp fresh ground pepper on a rimmed baking sheet. Spread in a single layer. Roast in preheated oven for 20–25 minutes, turning once, until golden and tender. If pan-roasted: heat 1 tablespoon olive oil in a skillet over medium-high, add potatoes cut-side down and cook, stirring occasionally, 12–15 minutes until crisp and cooked through. Finish by tossing with chopped parsley. Keep warm until plating.

While the steak rests and potatoes are roasting, preheat the oven to 400°F (if not already). Toss the baby carrots with 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon fresh thyme leaves, 1/2 tsp kosher salt and 1/4 tsp black pepper on a baking sheet in a single layer. Roast for 18–22 minutes, turning once halfway through, until carrots are tender and lightly caramelized. If carrots are larger, roast 25–30 minutes. Keep warm for plating.

While the steak is resting, make the sauce in the same skillet used for the steak to capture fond. Wipe excess fat leaving about 1 tsp, then melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add 4 oz sliced cremini mushrooms and sauté 4–5 minutes until browned and liquid evaporates.

Deglaze with brandy: carefully add 2 tablespoons Korbel brandy. If using a gas flame, remove pan from heat briefly and tilt to ignite, or simply simmer to reduce for 30–60 seconds, scraping up browned bits. Add 1/2 cup beef stock and simmer 2–3 minutes to reduce slightly.

Stir in 1/2 cup heavy cream and 1/2 tsp Dijon mustard. Simmer gently 2–4 minutes until sauce thickens to coat the back of a spoon. Add 1/2 tsp fresh thyme leaves (optional), 1/4 tsp kosher salt and 1/4 tsp black pepper; taste and adjust seasoning. If sauce is too thin, simmer a bit longer; if too thick, loosen with a tablespoon of stock or water.

Remove from heat and keep warm. Spoon sauce over the rested sliced tenderloin at plating.

Slice the rested tenderloin into 1" medallions if desired. Arrange nightly potatoes and honey-thyme roasted carrots on the plate. Place steak slices or whole steak beside vegetables. Spoon Korbel brandy mushroom cream sauce over the steak or serve on the side. Garnish potatoes with chopped parsley and optionally a thyme sprig on the steak. Serve immediately.